Monday 24 July 2017

Egg Milk Bread 鸡蛋牛奶吐司

A soft and light texture loaf of bread using simple ingredients. Love the sweet pale yellow colour coming from the yolk and butter 😁

Pan size: 20x10x10cm
Raw dough weight: 583g
Bread maker: Mayer MMBM12
Baking temperature: 180°C for 10 minutes, reduce to 170°C for 35 minutes, Off oven and stay for 5 minutes.


160 (135)g cold milk
50g beaten egg
40g fine sugar
3g fine salt
30g cold unsalted butter

290 (265)g unbleached bread flour
10g superfine wholegrain flour
3 (2)g instant dry yeast
(50g) natural yeast, 100% hydration

Some beaten egg as egg wash

Quantities in brackets are for dough that added with natural yeast.


1. Add all the ingredients, following the sequence listed, into the bread pan. Select "Ferment Dough" function and start the program.

2. When the countdown timer reads "0:45", stop the program manually.
If you are not doing the overnight cold proofing, let the program runs in full till the countdown timer reads 0:00, and go straight to Step 4.

Transfer the dough to a plastic bag pre-coated with a little oil. Squeeze out most of the air, and tie a loose knot at the end.

Wrap the bag with another plastic bag, place in a covered mixing bowl.

Keep in the fridge for about 12 to 16 hours to undergo overnight cold fermentation.
I put the dough in the fridge at 4:15pm and took out the dough the next morning at 7:15am.

3. In the next morning, remove the outer plastic bag, invert the dough and thaw in room temperature for about 1 hour.

4. Remove the plastic bag, and invert the dough onto a floured work top. Deflate the dough, and fold in the 4 sides towards the centre.

Flip over the dough, cover with a lid, and let it rest for about 15 minutes.

5. Roll out the dough into a long rectangular dough using a rolling pin.

Roll up from one of the two shorter edges towards the opposite end.

Pinch the both ends, as well as the longer end to seal well.

5. Transfer the rolled up dough into the baking pan pre-coated with butter. Spray some water and proof the dough in a warm oven for about 60 to 135 minutes, or till the dough reaches 1 cm above the rim.

I turn on the oven temperature to 50°C for 1 minute to warm up the oven for proofing.
End of  second proofing

As I used only 1g of instant dry yeast for overnight proofing, so the dough took about 135 minutes to reach the optimum size. If you use 2 to 3g, the proofing duration should be shorter, around 60 to 90 minutes.

6. Transfer the dough out of the oven. Start to preheat the oven to 180°C for 10 minutes.
 Apply egg wash over the top of the dough.

7. Bake at 180°C for 10 minutes at the lower rack of the oven.
Reduce the temperature to 170°C for 35 minutes.

At around 25th minute into baking, if the top brown too fast, cover the crust with a piece of aluminum foil.

End of baking, turn off the oven and let the bread stays in the oven for 5 minutes.

8. Upon leaving the oven, remove the bread from the bread pan immediately and cool on a wire rack.

9. Cut the bread when it has completely cool down. Enjoy 😋

Recipe adapted from Egg Milk Loaf with great appreciation. 谢谢 JJ 的食谱

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